Company Mac and Cheese
Total TimePrep/Total Time: 30 min.
Found this recipe a month ago, and have made it twice now. My family loves it, and it holds up very well for leftovers the next day! I made it spicy the first time, and now we had it true to recipe. Love it!
This is an excellent creamy Mac
My family loved this! It was so good. I did add about 1/2 cup more cheese to the sauce; I used sharp cheddar. I cooked a full 1 lb box of macaroni pasta and used at least 80% of it- I kept adding to pasta u til it wasn’t overly saucy. I also added a handful more sharp cheddar to the pasta when I mixed in the sauce and I used Panko and dried parsley for the topping. It was super good and made a full 9x13 pan!
IT WAS DELICIOUS. THANKS SO MUCH. I like a little spice, so I added some jalapeno jar peppers plus, parmesan/Romano cheese to the sauce. Also, I added some salt and garlic powder to the breadcrumbs, and topped the breadcrumbs off with a little parmesan cheese. Awesome!
Nice. I could maybe use a full Tablespoon of the brown mustard. I didn't have whole milk so used 1 cup chicken broth and one cup cream. Sub'd with the cheese we have on hand which is mexican blend. I would recommend only 1/2 cup bread crumbs and increasing noodles to maybe 10 ounces.
This was not good or at least my idea of Mac and Cheese. The cream cheese along with the flour butter, made it like paste. I added more and more milk to get the consistency thinner, but to no use. I literally threw it out. The raccoons liked it!
My family loves this Mac and cheese. We may not always use elbow macaroni and we always use panko instead of bread crumbs for a crisper top, but otherwise it stays pretty much the same. Never any leftovers.
Quick to fix and my grandsons (8 & 10) really liked it.
I use Hickory smoked Gruyere in place of the cheddar and add shredded extra sharp cheddar to the top instead of bread crumbs. After the 15-20 minutes in the oven i stick it under broil on Hi for 3-4 min just to brown and crisp the top layer of cheese a bit. It comes out incredible.
This mac and cheese is INSANELY good! I did change some stuff though. I melted all of the butter and whisked it with rice flour instead of all purpose, then added the milk in and heated it until it was thick. After the milk was thickened, I put cream cheese and pepperjack cheese in until melted. I used rice pasta, and I made 16 ounces of it to mix in with the sauce. Literally the BEST mac and cheese I have ever tasted. Instead of salting the sauce, I put a bunch of salt in the water for boiling the pasta. I didn't even need to add extra salt to the sauce. YUM!!!